Niter Kibbeh Spice Blend (Ethiopian Spiced Butter)

Niter Kibbeh Spice Blend (Ethiopian Spiced Butter)

£7.99

Ethiopia’s spice blend for making your own niter kibbeh at home β€” just add butter.

Online orders open soon. WhatsApp us on +44 7952 983201 to order.

SKU: FP-03-NITERKIBBEH Category: Tags: , ,

Description

Ground fenugreek, cumin, korarima (or cardamom), turmeric, and dried oregano, basil, and sage, the spice base of Ethiopia’s clarified spiced butter. Simmer into melted butter with fresh onion, garlic, and ginger for 20 minutes, then strain through muslin β€” the base of doro wat. Featured in Episode 3. Dry blend, shelf-stable β€” adapted from the original recipe by dropping the butter itself (a dairy product needing refrigeration); this is the spice blend only, for you to simmer into your own butter. Contains no dairy as packaged.

Niter Kibbeh — Ethiopia’s spiced clarified butter.

  • 500g unsalted butter
  • 1 small onion, chopped · 3 garlic cloves · 2cm ginger, grated
  • 1 tsp fenugreek seeds
  • 1 tsp ground cumin
  • Seeds from 6 cardamom pods (or 1 tsp ground)
  • 1 tsp ground turmeric
  • 1 tsp dried oregano · a few basil leaves · 2 sage leaves

Melt everything together and simmer gently for 20 minutes, then strain through muslin. Keep refrigerated.

The historical source gives the ingredients, not exact ratios — these are traditional proportions as a starting point. Adjust to taste.

Blend video coming soon.

Doro Wat — Ethiopia’s national chicken stew

Niter kibbeh isn’t a finished dish — it’s the fat everything is built on. For doro wat, cook a large amount of finely diced onion down slowly in the spiced butter, build a berbere-rich sauce, then simmer chicken and hard-boiled eggs in it until deeply coloured and tender. It also gets stirred straight through kitfo (minced beef) and misir wat (red lentil stew).

Cooking video coming soon.

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